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Very Cheesy Orzo Casserole

You like cheese, right? I’m guessing you do, because you are looking at this recipe. I love cheese and cannot bear to throw away the smallest chunk, so every once in a while I realize the my refrigerator is filled with about 14 kinds of cheese bits and pieces, none of them attractive enough to serve, none of them big enough to make anything with on their own. And at that moment, it’s either macaroni and cheese time, or time to come up with something new. This was this month’s something new, the cheese-spiration, if you will Even though it’s August, there have been a couple of nights where the temperature has dipped to sweatshirt levels, and a warm cheesy pasta casserole does not seem out of place, not one little bit.

Could you use less cheese in this Very Cheesy Orzo Casserole? I guess. #notfullyunderstandingthequestion

And, caveat emtpor, as with any dish you make in the throes of a cheese purification, it will never be replicated exactly the same way again.

Step Two. In a large pot heat the olive oil over medium high heat. Add the onion, garlic, and squash and sauté for 5 minutes until the onions are golden and the zucchini is tender.

Step Three. Add the orzo, salt and pepper and stir until the orzo is well coated with the oil, about 1 minute. Add the broth and bring to a simmer. Reduce the heat to medium. Simmer, covered, stirring occasionally, for about 8 minutes until the orzo is fairly tender and most of the liquid is absorbed. Stir in the cheese and chili peppers, and turn into the prepared pan.

Step Four. Bake for 20 minutes until the mixture is bubbly around the edges and golden brown on top. Serve hot or warm.